NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup nonfat plain Greek yogurt

0.5 cup frozen spinach (thawed and squeezed dry)

0.5 cup canned artichoke hearts (chopped)

1 tbsp grated parmesan cheese

0.5 oz part-skim shredded mozzarella cheese

1 medium whole wheat pita

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, squeezed spinach, and chopped artichoke hearts.

• 3

  Stir in the parmesan cheese, garlic powder, onion powder, sea salt, and black pepper until well incorporated.

• 4

  Transfer the mixture into a small oven-safe ramekin or baking dish and smooth the top with a spatula.

• 5

  Sprinkle the shredded mozzarella cheese evenly over the top of the dip.

• 6

  Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and the edges are bubbling.

• 7

  While the dip bakes, cut the whole wheat pita into 8 triangles and place them on a baking sheet.

• 8

  Toast the pita triangles in the oven during the last 5 minutes of the dip's cooking time until they are lightly crisp.

• 9

  Remove from the oven and serve the hot dip immediately with the toasted pita triangles.